Figgy Pop-Tarts


Figgy Pop-Tarts


by: @thirlby


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  • 00 170 grams Blanched almond flour (1.5 cups + 3 Tablespoons)
  • 01 37 grams Cassava flour (1/4 cup)
  • 02 14 grams Coconut flour (2 Tablespoons)
  • 03 1/2 tsp Baking soda
  • 04 1/4 tsp Sea salt
  • 05 1 whole Egg Preferably pasture-raised
  • 06 60 grams Madagascar Vanilla Bean Ghee (5 Tablespoons)
  • 07 1/2 tbsp Ground psyllium husk
  • 08 4 ounces Dried fig or date paste, available in Middle Eastern markets
  • 09 1/2 cup Crushed raw walnuts
  • 10 1/4 tsp Fresh-squeezed orange juice
  • 11 1/4 cup Roasted chesnuts Peel and roast the chestnuts; optional, but provides density
  • 12 1/2 tsp Allspice
  • 13 1/2 cup Filling
  • 14 2 tbsps Almond milk
  • 15 1 tsp Arrowroot flour/tapioca starch
  • 16 1 tbsp Coconut sugar
  • 17 PASTRY DOUGH: For the dough: Blanched almond flour, cassava flour, coconut flour, psyllium husk, baking soda, sea salt, egg, ghee
  • 18 FILLING: For the filling: Fig paste, crushed raw walnuts, orange juice, chestnuts and allspice
  • 19 FROSTING: For the frosting: filling, almond milk, arrowroot flour, and coconut sugar
  • 01 Start with the pastry dough by combining the dry ingredients in a large mixing bowl with a whisk
  • 02 Add the ghee and mix well with a spoon
  • 03 In a separate bowl, whisk the egg then add to the mixing bowl to combine well
  • 04 Using your hands, roll the mixture into a dough then refrigerate for half an hour to chill
  • 06 As the dough is chilling, prepare the filling by heating the ingredients in a small saucepan on medium heat as your stir
  • 07 The mixture should be soft yet chunky
  • 08 Set the filling aside and pre-heat the oven to 350 degrees Fahrenheit
  • 10 To make the frosting, simply heat the ingredients up in a saucepan (I use the same one I used for the filling) and mix until semi-liquid. Add additional liquid if necessary.
  • 12 Take the dough out of the refrigerator to place between two sheets of parchment paper
  • 13 With a rolling pin, roll the dough out to about 1/4 inch thick sheet
  • 14 Cut a large rectangle into thirds vertically then in half horizontally to create six rectangles
  • 15 Set extra dough aside, as you'll roll it out to make another three later
  • 16 Place a large spoon's worth of filling into the top three rectangles then flip the bottom ones
  • 17 Gently peel the parchment paper away and using a fork, gently press the sides onto each other, as pictures above
  • 18 Repeat the steps with the leftover dough, making sure you set aside 1/4 cup of the filling to make frosting
  • 19 At this point, you can beat an egg yolk to make an egg wash over the pop-tarts to brown them but it's optional
  • 20 Place the pop-tarts in the oven for 10-15 minutes, until they turn golden brown.
  • 21 Place on a cooling rack and serve warm!
6 Servings

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